"This is something that we would often have in our summer cottage - the combination of seafood, light summer breeze and the first summer potatoes is great." - Sara La Fountain
Fried fish with summer potato vegetable salad
Fried Fish with Summer Potato Vegetable Salad
Serves 5
Ingredients
Fried fish
5 perch fillets (or any other white fleshed fish)
2 eggs, beaten
4/5 cup of breadcrumbs
Salt and white pepper, to taste
Potato salad
400g of boiled new potatoes, cut into quarters
1 cauliflower, boiled and cut into bitesize pieces
8 sugarsnap peas, cut into halves
Salad dressing
1 tsp Dijon country mustard
1/2 tsp honey
2 tbsp mayonnaise
5 tbsp sour cream
1/2 tbsp lemon zest
1 tbsp chopped chives
Dill
1 tsp of horseradish
Salt and sugar, to taste
Garnish
1-2 tbsp of salmon egg roe (ikura)
For the potato and salad dressing:
1. Mix all the salad dressing ingredients together and set aside.
2. Mix the potatoes, cauliflower, radish and sugar snap peas together.
3. Toss the vegetables and the sauce together. Keep the salad in the fridge for 15 minutes.
For the perch fillets:
1. Locate the pin bones by running your fingertips over the fillet. Use the tweezers to pull the bones out.
2. Season the fillets with salt and white pepper.
3. Coat the fillets with the egg, followed by the breadcrumbs.
4. In a pan, melt some butter, then add the fillets and pan fry them until they become golden brown. This will take approx. 4-5 mins.
5. Place the fillets in a paper towel to drain excess oil from the fillets and ensure it stays crispy.
6. Serve the crispy white fish fillets with the summer potato salad. Garnish the dish with salmon egg roe.
Her recipes are doable but i don't think i can plate it as well as her!
ReplyDeleteYea, I think this can be easily replicated at home.
DeleteI would eat this with a big bowl of rice! Oh, have I spoiled the dish! When I go fine dining with my hubby, we always make jokes about the size of serving compares to the plate they use. These days, we hardly go becoz our children are too noisy!
ReplyDeleteYeah fine dining is difficult with children. Sometimes, we bring our children to some fancy restaurant, but worry that they will "shout" and disturb other guests.
Deleteit feels like a very hot summer this week in KL, so this recipe should work well for our current weather. paired with some prosecco or crisp white wine, of course (and ice-cold lemonade for baby c and d) :D
ReplyDeleteI am totally disliking the hot weather! :(
DeleteYou cooked that? Wow!!! Looks like something from one of those expensive and classy cafes...
ReplyDeleteHehe nola.. it's made by the celebrity chef, Sara La Fountain. But her recipe is quite simple and straightforward so I think people can do this at home too.
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